Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| 3 tablespoons | Flour |
| ½ cup | Chicken stock |
| ½ cup | Heavy cream |
| ½ cup | Jubilee white Champagne |
Melt butter in a saucepan. Add the flour and stir into a paste (roux). Add chicken stock, cream and champagne. Whisk all the ingredients together. Simmer for 10 minutes over medium heat.